Spanish Style Migas with Fried Eggs

This is an egg dish that can be enjoyed any time of day. Veggies are dotted with bacon and dry-cured chorizo, then topped off with golden pieces of crusty bread and a fried egg. You’ll fall in love, we promise.
Most cultures have recipes designed to use up stale or leftover bread. In Spain, migas—a dish made with torn pieces of rustic bread is combined with vegetables and meat to create a smokey and flavorful comfort food. Migas in Spanish literally mean crumbs, and the Spanish ‘migas del pastor’ is associated with a shepherd’s dish of combining the fried crumbs with whatever meat or vegetables might be at hand.

prep time

10 min.

cook time

20 min.

serving

4 servings

Tags : Breakfast Lunch Dinner Desert

instructions

step 1

Prepare the bread: Cut off the bottom crust if the bread is very hard and tear the bread into small pieces. Spread the cubed bread onto a cutting board and sprinkle it lightly with a pinch of salt.

step 2

Cook the bacon and chorizo: In a large skillet over medium heat, add the bacon to the pan and cook, stirring often for 3 to 4 minutes, or until crisp. Stir in the chorizo and 1/2 teaspoon of paprika and cook for 1 minute.

step 3

Fry the cubed bread: Line a plate with a paper towel and set it next to the stove.

step 4

Cook the potatoes and other vegetables

step 5

Fry the eggs: In a separate large non-stick skillet over low heat, add the olive oil and heat for 1 minute. Crack the eggs into the skillet and cover the pan with a lid.

step 6

Serve the migas: Spoon the vegetables, bacon and chorizo into warm, shallow bowls. Slide a spatula directly under the yolk when removing the eggs from the pan.

ingredients

4 thick slices day-old rustic-style white bread

Pinch of salt, plus more to finish

4 slices thick cut bacon (3 to 4 ounces), cut into 1-inch pieces

3 ounces (about 1/2 cup) dry-cured chorizo, cut into cubes

1/2 teaspoon smoked paprika, plus more to finish

2 whole cloves garlic, peeled

1 onion, finely chopped

1 yellow bell pepper, seeded and diced

3 medium globe tomatoes, diced

8 ounces asparagus, cut into 1-inch pieces (peeling optional)

4 teaspoons olive oil

4 eggs

2 tablespoons fresh parsley, chopped

Freshly ground black pepper, to finish